Prep Time: 10 minutes. Cook Time: 30 Minutes
Ingredients
2 tbsp extra virgin olive oil
30g unsalted butter - or more oil
2 onions, diced
2 leeks, white and pale green part only, quartered,
cut into 1cm slices
2 garlic cloves, chopped
1 kg sweet potato, peeled, quartered lengthwise,
cut into 2cm chunks
1 tbsp cumin powder
1.25 litre chicken or vegetable stock, low salt
1.5 tsp cooking / kosher salt
1 tsp black pepper
1/3 cup cream (any type) or an extra knob of butter
Garnishes
Something to drizzle / dollop - extra virgin olive oil, cream, yogurt, sour cream.
Method
1. Heat the oil and melt the butter in a large heavy based pot over medium heat. Cook the onion, leek and garlic for 5 minutes until softened
2. Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly
3. Add the stock, salt and pepper. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the sweet potato is very tender (no lid)
4. Blitz - Remove the pot from the stove. Blitz with a hand- held stick until smooth
5. Stir in cream
6. Ladle into bowls. Drizzle with yogurt, cream or olive oil with a sprinkle of something crunchy.
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